New England Shrimp Cobbler

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Home > Seafood - Fish > Shrimp

New England Shrimp Cobbler

Serves: 6

Preparation time: 2 hours

Ingredients:

1 1/2 qt New England Shrimp Cobbler Sauce
2 1/2 lb shrimp, 31/35, peeled and deveined
36 ea asparagus, peeled, blanched
8 oz button mushrooms, sliced, sautéed
4 ea plum tomato, peeled, seeded, diced
1 tbsp chervil, chopped
2 tsp thyme, chopped
1 tsp flat-leaf parsley, chopped
1 1/2 tsp kosher salt, to taste
1/2 tsp black pepper, to taste
3 c cake flour
2 oz granulated sugar
3 tsp baking powder
4 oz unsalted butter, cold, cut into pieces
6 oz sour cream
4 ea egg yolk, large
4 tsp dill, chopped

1. Prepare New England Shrimp Cobbler Sauce; keep warm.

2. Cut asparagus in 1-inch pieces. Combine shrimp, asparagus, mushrooms, tomatoes, chervil, thyme, parsley, and 24 ounces of sauce. Adjust seasoning with 1 teaspoon salt and pepper.

3. Combine flour, sugar, baking powder, and remaining salt; cut in butter.

4. Whisk together sour cream, yolks, and dill. Mix yolk mixture with flour mixture until moist and crumbly.

5. Portion shrimp mixture among soufflé dishes; top with flour mixture. Bake in a 375ºF/190ºC oven until a toothpick inserted into the center of the soufflé comes out clean. Serve with remaining sauce on the side.

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